Smoky Spanish Tomato Soup Recipes

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SMOKY SPANISH TOMATO SOUP



Smoky Spanish Tomato Soup image

Provided by Isabel Carrasco

Categories     Gourmet

Yield Makes 8 (first course) servings

Number Of Ingredients 10

4 1/2 pounds tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup extra-virgin olive oil
1 teaspoon sweet pimentón (smoked paprika)
3 garlic cloves, peeled
1 teaspoon cumin seeds
1/2 cup coarse bread crumbs (from a day-old baguette)
2 cups fresh figs or seedless green grapes, halved

Steps:

  • Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
  • Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
  • Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
  • Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
  • Serve soup topped with figs or grapes, depending on the season.

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